PARTNERS
VENISON STOCK SPAGHETTI
- CourseMain Course
- Preparation10'
- Difficultyeasy
- Gamedeer
- Calories100 - 300
- ActivityM 25’ F 35’
- Persons4
Ingredients
For the stock
kG 3 venison bones
N 2 carrots
N 2 celery
N 2 Spanish onions
N 4 bay leaves
N 4 roma tomatoes
N 1 cup red wine
G 10 salt
G 5 peppercorns
Thime and parsley to taste
Water to taste
For the spaghetti
G 250 spaghetti
N 4 egg yolks
Parmesan cheese to taste
Salt and pepper to taste
Preparation
- Roast the bones in an oven at 200 °C (392 °F). Then, transfer the bones into a large stock pot with vegetables, herbs, wine, salt and pepper. Cover with water and bring to a boil over high heat.
- Once boiling, simmer over very low heat for 6 to 8 hours. Finally, strain the stock with a sieve. For a thicker fuller taste return the stock to a clean pot and reduce over high heat by 1/3 to concentrate the flavor. It can be stored for up to 5 days in the fridge or frozen.
- Cook the pasta in a 3 L of stock. Serve it in the plate with an egg yolk in the middle and pour the hot broth all around the pasta. Grate fresh parmesan cheese over top and season with salt and pepper. Serve hot.
Other
ChefMichael Hunter
Other Info Kcal 280* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
